Bourbon Chocolate Pecan Pie

Name: Bourbon Chocolate Pecan Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 to 8 servings
Cuisine: AMERICAN
Ingredients: 1/2 cup (3 1/2 oz./105 g) lightly packed light brown sugar; 1/2 cup (4 oz./125 g) granulated sugar; 1/2 cup (2 oz./60 g) all-purpose flour; 1 tsp. kosher salt; 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and slightly cooled; 2 extra-large eggs; 1 tsp. pure vanilla extract; 2 1/2 Tbs. good bourbon, such as Maker&rsquo;s Mark; 1 1/4 cups (7 1/2 oz./235 g) semisweet chocolate chips, such as Nestle&rsquo;s; 1 cup (4 oz./125 g) whole pecans, coarsely chopped; One (9-inch/23-cm) store-bought frozen pie crust; Good vanilla ice cream, such as H&#228;agen-Dazs, for serving

Bourbon Chocolate Pecan Pie is rated 5.0 out of 5 by 1.

Prep Time: 20 minutes

Cook Time: 40 minutes

Servings: 6 to 8

“Chocolate, bourbon and pecans—what’s not to love??” asks Ina Garten, whose Barefoot Contessa television show and cookbooks have made her a household name. For this classic Kentucky Derby pie, “you can certainly make a homemade pie crust,” she says, “but I actually found that a store-bought crust is so much easier and, oddly, it doesn’t distract from the richness of the filling.” Just remember to defrost your crust overnight in the fridge before assembling the pie. This recipe is one of the desserts featured in Garten’s new book, Go-to Dinners.

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Ingredients:

1/2 cup (3 1/2 oz./105 g) lightly packed light brown sugar
1/2 cup (4 oz./125 g) granulated sugar
1/2 cup (2 oz./60 g) all-purpose flour
1 tsp. kosher salt
8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and slightly cooled
2 extra-large eggs
1 tsp. pure vanilla extract
2 1/2 Tbs. good bourbon, such as Maker’s Mark
1 1/4 cups (7 1/2 oz./235 g) semisweet chocolate chips, such as Nestle’s
1 cup (4 oz./125 g) whole pecans, coarsely chopped
One (9-inch/23-cm) store-bought frozen pie crust
Good vanilla ice cream, such as Häagen-Dazs, for serving

Directions:

Preheat an oven to 350°F (180°C). Place an oven rack in the center of the oven.

In a medium mixing bowl, combine the brown sugar, granulated sugar, flour and salt. In a smaller bowl, whisk together the butter, eggs, vanilla and bourbon. Pour the liquid ingredients into the dry ingredients and stir with a rubber spatula until combined. Stir in the chocolate chips and pecans.

Place the pie crust on a sheet pan lined with parchment paper. Crimp the edge with a floured fork, pour the filling into the pie crust and smooth the top. Bake for 35 to 40 minutes on the prepared rack until the filling is evenly golden brown on top and as firm in the middle as it is at the edges.

Transfer to a wire rack to cool completely. Serve in wedges with a scoop of vanilla ice cream. Serves 6 to 8.

Reprinted from Go-To Dinners. Copyright © 2022 by Ina Garten. Photographs copyright © 2022 by Quentin Bacon. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.